Best The Bomb Pumpkin Soup Recipes

" THE BOMB" PUMPKIN SOUP

A wonderful harvest Pumpkin Soup - The best we have ever tasted. I got this recipe from "Belle" Magazine. You must try it--it's nothing short of "Amazing".

Provided by Sassy Sandra

Categories Fruit

Time 35m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 tablespoons butter
3/4 cup carrot, Chopped
3/4 cup ripe banana, Chopped
1 onion, Chopped
1 shallot
1 garlic clove, Minced
1 bay leaf
5 cups chicken stock
2 cups canned pumpkin
3/4 cup canned unsweetened coconut milk
1/4 cup sweetened condensed milk (Eagle Brand)
1 pinch ground nutmeg
1 pinch cinnamon
1 pinch coriander
1 pinch ground allspice
1 pinch yellow curry powder
roasted hulled pumpkin seeds or roasted peanuts

Steps:

Melt butter in large, leavy pot over medium-high heat.
Add carrots and next 6 ingredients and sauté until vegetables are softened, about 10 minutes. Discard bay leaf.
Transfer mixture to processor and blend until smooth. Return mixture to pot.
Add stock and all remaining ingredients. Boil soup over medium-high head to blend flavours, about 15 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
Bring soup to simmer.
Divide among serving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled or roasted peanuts.
This is so very yummy!

Nutrition Facts : Calories 191.5, Fat 9.6, SaturatedFat 6.5, Cholesterol 13.5, Sodium 400.4, Carbohydrate 22.2, Fiber 2.6, Sugar 12.4, Protein 6.1

PUMPKIN SOUP

Pumpkin Soup image

While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

Ingredients

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

Steps:

In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.